Rub for a turkey

[white_s2k]

Originally Posted by Darrell

Alright here it is:

2 cups Kosher salt, 2 cups brown sugar (make sure it dissolved).
A handful of fresh Rosemary, Tyme, and, Sage.
10 "cuties" tangerines cut in half and the rinds thrown in as well.
2 large jugs of apple juice and the rest of the bucket or cooler with cold water.
Make sure the mix gets down inside the bird when it's in the mixture so it kind of sinks.

I think that's it.

I'll be using it for the birds this year. Thanks!

Are you going to smoke 1 large turkey or 2 small? I haven't decided yet..

Originally Posted by white_s2k

I'll be using it for the birds this year. Thanks!

Are you going to smoke 1 large turkey or 2 small? I haven't decided yet..

I think 1 large, maybe 2 small now that I think of it.

[Scottw]

How long do you brine it for?

Originally Posted by Scottw

How long do you brine it for?

2 days.

and then put it in the fridge for a day to rest and then put bacon over it on thanksgiving and put it in the oven.

[Scottw]

Gonna smoke mine I think with some Kickory. Just wanted to brine a bird for the first time as well. Guess I need a bucket for it.

[white_s2k]

Originally Posted by Darrell

I think 1 large, maybe 2 small now that I think of it.

I was planning on doing an 18-20 pounder in the WSM. But after reading up a bit on the Virtual Bullet website, I'm thinking it might be better to do two 10-12 pounders.. Still debating though.